Either stir first four ingredients by hand or blend in a food processor, scraping down the sides as needed, until you get a smooth dough. Break off tiny pieces (or you can roll into larger balls), then flatten if desired and place on a parchment or wax-lined tray. Chill. Divide the melted cacao or chocolate or coconut butter into little dishes and stir different colors into each. (Feel free to skip this coloring step and simply dip in plain melted chocolate if you'd prefer.) Dip m&ms in coating, then chill again to set. (If using cacao butter, it sometimes requires dipping a second time after the first layer of coating sets.) While I like to keep leftovers chilled regardless of the coating used, the cacao butter and white chocolate versions can technically be left out in a cool place without melting. As explained in the post, these don’t taste exactly like commercial m&ms but are fun and delicious in their own right!View Nutrition Facts